Take celery and onion and put in pot with enough water to
cover. Bring to boil, then simmer for 15 minutes. Drain celery, keep the water.
Puree the celery mixture in batches of 1 cup of celery plus 2 tablespoons of the celery
water. Melt butter and whisk in flour. Gradually add milk. Mix the celery puree, salt and
pepper and heat stirring occasionally until ready to serve.

Mix all together and let stand for 2 hours. Cook 20 minutes over
very low heat. Stir in butter, salt and pepper.

Baked Honey Ham

1 Ham 5 lbs.
1 quart of cider
1 cup honey

Slash fat on ham with knife and place in roasting pan. Roast for about
3-3-1/2 hours. Remove from oven about 1/2 hour before done. Cut off all the skin. Score
into diamond shapes cutting only about 1/4" deep and pour honey over top evenly.
Place back in oven until glaze browns. Remove from oven and let stand for 15 minutes
before slicing.

Clean goose thoroughly, removing giblets and extra patches of fat.
Combine bread, onions, butter, egg yolks andsage. Pack into goose loosely. Prick outside
of goose all over. Place in oven in middle of rack. Roast for 1 hour. Pour off fat every
20 minutes. Roast until tender about 2-1/2 hours more. Set on plate for about 20 minutes
before carving.

Gravy

Pour off all but 2 tablespoons of fat. Place roasting pan on
top of stove and scrape bottom. Whisk in enough flour to make thick paste. Slowly stir in
enough liquid to make a thin gravy. Continue to simmer until gravy thickens. Season to
taste with salt and pepper.